This homemade Oreo cream filling is my version of the classic creme filling found between two crisp Oreo cookies. Made with palm shortening, powdered sugar, corn syrup, and cornstarch, it has the sweet vanilla flavor and firm texture of the original. It's completely vegan, dairy-free, and egg-free, just like the store-bought variety.
Use this filling to sandwich homemade chocolate Oreo cookies, Golden Oreos, or other thin, crisp cookies. You can also customize the amount of filling to imitate everything from Oreo Thins to Mega-Stuf style cookies, or flavor the filling with additions like coffee, chocolate, mocha, and orange.
After developing my homemade Oreo cookies, I turned my attention to the filling. I tested 11 different versions to get as close as possible to the flavor, texture, and thick consistency of the original Oreo creme.
Every ingredient in this recipe has a specific purpose. I wanted the filling to have the same firm, cohesive texture as the original without using a buttercream. Palm shortening is the key: it's solid at room temperature, has a neutral flavor and bright white color, and gives the filling the structure it needs without refrigeration.
I wanted to closely mimic the original in color, flavor, and texture. And yes, I tested it against a real Oreo with a difficult jury: my kids (who can detect when I've used store-brand condiments). I scraped the filling from a packaged Oreo and replaced it with my version. They couldn't tell them apart.
As with all my recipes, I highly recommend using a digital scale for this filling. During testing, even small changes in ingredient amounts had a noticeable effect on the final texture.
For the homemade chocolate Oreo cookies shown in these photos, see my Oreo Cookies. More of a vanilla cookie person? Check out my Golden Oreo Cookies.
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Yield
- This Oreo filling recipe makes about 250 grams (1 cup) of filling.
- That's enough to fill 44 of my homemade Oreo sandwich cookies with 5 grams of filling each, with a few bites left over for taste testing.
- For comparison, a standard Oreo has about 4 grams of filling. I use 5 grams in my cookies because I prefer a little more filling, and it's an easy amount to portion with a #110 cookie scoop.
Ingredient NOTES
I've very carefully tested this Oreo filling recipe, and each ingredient below plays a crucial role in helping the creme filling turn out as close as possible to the originals.
* See recipe card for full list of ingredients and quantities.
Shortening - This recipe specifically calls for room temperature palm shortening. I use Spectrum brand palm shortening, which is sustainably sourced and ethically harvested.
Shortening is 100% fat (no water content, unlike butter), which is key to achieving a thicker cookie filling with less powdered sugar.
Its neutral flavor and bright white color creates a filling where the vanilla flavor plays center stage. It also has a higher melting point than butter so the filling doesn't need refrigeration to stay firm.
I have tested the filling with Crisco, which is 100% vegetable shortening made with soybean oil and some palm shortening. It's okay in the Oreo creme filling in a pinch. It adds a greasy mouthfeel that I don't like, so I prefer palm shortening.
Powdered sugar - Powdered sugar sweetens and thickens the filling.
Cornstarch - Cornstarch is a key ingredient for achieving that thick Oreo filling consistency without contributing additional sweetness.
Light corn syrup - Clear, light corn syrup adds slight chew and shine. It also helps reduce sugar crystal formation so that the filling stays soft longer rather than drying out.
Kosher salt - I use Diamond Crystal kosher salt. Salt helps temper the sweetness of the filling.
Imitation vanilla flavoring - To best mimic the sweet, bakery-style, vanilla-forward flavor in Oreo filling, it's important to use imitation vanilla, which has a very specific flavor.
I feel strange even writing that, since 99% of the time I use pure vanilla extract in my baking. This is one exception. Feel free to substitute with pure vanilla, but understand that it will change the taste, especially in the filling!
Instructions
These photos provide basic visual cues. Find detailed instructions in the recipe card.
Add shortening, corn syrup, vanilla and salt to the bowl of a stand mixer fitted with the paddle attachment.
Mix well until fully blended together.
Be sure to add the imitation vanilla with the shortening and corn syrup. If you try to add the vanilla with the dry ingredients, it will bind with the cornstarch and form small grainy lumps that are impossible to remove.
Add sifted powdered sugar and cornstarch to wet ingredients.
Start mixer on low speed and then increase to medium speed for about 1 minute. Filling should begin to come together.
Scrape sides and bottom of bowl well. Continue mixing on medium speed until filling pulls together into a ball.
If using as cookie filling: scoop into 1 teaspoon (5 gram) portions. Roll between your hands to form a round ball. Place ball on bottom side of a cookie, and top with another. Press down gently to stick together, stopping before filling reaches edges of cookies.
Rolling each scoops of filling between your hands will warm it slightly, making it softer and easier to press the cookies together without breakage.
Custom filling AMOUNTs
Adjust how much Oreo filling goes into your cookies to suit your taste - from a thin layer to a thick, overstuffed creme. Amounts are based on 1¾-inch (4.4 cm) cookies; adjust as needed for a different cookie size.
Custom filling flavors
Put a fun twist on your Oreos by experimenting with different filling flavors.
Coffee: Dissolve 2 teaspoons instant espresso powder in the vanilla and corn syrup before adding to the shortening. For an extra boost, stir in another 1 teaspoon espresso powder with the dry ingredients.
Chocolate: Add 2 tablespoons (10 grams) sifted cocoa powder along with the dry ingredients. This gives the filling a rich, chocolatey flavor that doubles down on the classic combo.
Mocha: Make the coffee Oreo filling as above, then add 2 tablespoons (10 grams) sifted cocoa powder with the dry ingredients.
Orange: Replace the vanilla extract with ½ teaspoon (2.5 mL) orange oil (not extract) in the same amount. Add a small amount of orange gel food coloring if desired.
Matcha: Add 2 teaspoons sifted matcha powder along with the dry ingredients. This gives the filling a green color and earthy tea flavor that pairs well with the sweet vanilla cookie.
Lemon: Replace the vanilla extract with ½ teaspoon (2.5 mL) lemon oil (not extract) in the same amount. Add a small amount of yellow gel food coloring if desired.
Lemon poppy seed: Make the lemon Oreo filling and add 2 teaspoons poppy seeds.
For lemon and orange fillings, use oil-based flavoring rather than standard citrus extract. Citrus oils have a more concentrated flavor and blend well into the fat-based filling. Follow the amount specified for each flavor above.
Custom flavor combinations
Side by Side: Scoop a teaspoon (5g) of each filling and roll into balls. Slice each ball in half. Press one half of each flavor together side by side and gently roll to smooth the seam. Place the combined 5g filling ball on one cookie with the seam facing up so each flavor stays evenly divided, then top with the second cookie and press gently to sandwich.
Stacked: Scoop a teaspoon (5g) of each filling and roll into balls. Slice each ball in half. Place one half of each flavor on top of the other and gently press together to form a single 5g filling portion. Place on the bottom side of a cookie with one flavor facing up, then top with another cookie and press gently to sandwich.
Equipment
For easy portioning: A size #110 cookie scoop measures a perfect 1 teaspoon (5 gram) scoop of creme filling.
Love this recipe? Please leave a comment and star rating. ★★★★★ Your feedback, suggestions, and adaptations are very helpful to other bakers!
📖 Recipe
Homemade Oreo Cream Filling
INGREDIENTS
- 96 grams palm shortening, room temperature (I use Spectrum brand)
- 13 grams (10 mL) corn syrup, light
- 2.5 mL imitation vanilla extract, for authentic Oreo flavor
- ⅛ teaspoon kosher salt, Diamond Crystal, rubbed between fingers until powdery
- 150 grams powdered sugar, sifted
- 8 grams cornstarch, sifted
INSTRUCTIONS
- To the bowl of a stand mixer fitted with the paddle attachment, add shortening, corn syrup, vanilla and salt.96 grams palm shortening, 13 grams (10 mL) corn syrup, 2.5 mL imitation vanilla extract, ⅛ teaspoon kosher salt
- Mix on medium speed until fully incorporated, scraping bowl as needed to ensure ingredients are well combined.
- Add powdered sugar and corn starch. Begin mixing at low speed, then increase speed to medium and mix until filling begins to form small clumps.8 grams cornstarch, 150 grams powdered sugar
- Scrape bowl and paddle well. Continue mixing on low speed until filling pulls together into a ball.
Assembly
- Using a #110 scoop or a teaspoon, scoop a leveled amount of filling out of the bowl. Using your hands, roll it into a small ball. It should weigh 5 grams. Standard Oreo cookies have about 4 grams of filling per cookie. I prefer a bit more filling, so I've bumped it up to 5 grams per cookie.
- Turn a cookie upside down and place the ball of filling in the center. Place another cookie right-side-up on top of the filling and press gently.
- Pick the cookie up and turn it sideways so you can see the filling (this will help you press the filling evenly.) Gently press using both hands until the filling is the same thickness as one of the cookies. It won't quite extend to the edges.
- Repeat process until all cookies are filled.
EQUIPMENT
- #110 cookie scoop (1 teaspoon)
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